I usually make a variation of this recipe using lemon and oregano. But when Chris walked in the house tonight and said, "What are you cooking?" I was glad I made this original recipe. It is too easy and ready in less than an hour and a half. Of course, it helps when you can ask your butcher to cut up a whole chicken for you!
Ingredients-
1 cut-up chicken
Juice of 2 lemons
6 tbsp olive oil
salt and pepper to taste
2 tsp ground cumin
1 tsp ground oregano
pinch of allspice
1/2 tsp cayenne pepper
1 tbsp soy sauce
Method-
Put the chicken pieces in a large mixing bowl. And add the remaining ingredients and toss to coat all the pieces.
Preheat oven to 450 degrees. Line a large baking sheet that has sides, or a roasting pan, with heavy-duty foil.
Arrange the chicken pieces in a single layer on the baking sheet. Put in the oven and bake an hour, turning the pieces as they brown. Remove the chicken from the oven . Allow to cool about 10 minutes before removing the chicken from the pan to a platter.
Serve hot or at room temperature.
Ingredients-
2 tbsp olive oil
1 1/2 cup spinach, rinsed and chopped
1 onion, chopped
2 cups crumbled feta cheese
salt and pepper to taste
1 pound phyllo dough, thawed if frozen
olive oil
Method-
Preheat oven to 400 degrees. In a saute pan, heat the olive oil over low heat. Saute the spinach and onion for 10 minutes. Mix in the cheese, salt, and pepper.
Layer a pie dish with sheets of phyllo dough, brushing each layer with olive oil. Fill the center of the dish with the spinach filling and fold over the sheets of dough to form the crust.
Bake for 25 - 30 minutes until golden brown.
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